Twelve seats One chef
Eighteen courses of Edomae sushi, cut, pressed and handed across the counter in front of you.
Reserve the counter
Three ways to sit with us
-
Omakase counter
Eighteen courses at the hinoki counter, served by the chef who made them.
See the omakase -
Sushi bar
Nigiri and hand rolls by the piece, at the end of the counter. No reservation needed.
See the bar menu -
Private room
Up to eight guests behind the noren, with a chef of your own for the evening.
Plan an evening
Today’s fish
Written up at four, after the morning deliveries. Some pieces run out before the second seating.
- AkamiSpainLean bluefin tuna, aged four days
- ChūtoroSpainMedium-fat bluefin
- ŌtoroSpainFatty bluefin belly
- KinmedaiChibaGolden-eye snapper, skin torched
- HotateHokkaidōSea scallop, a touch of yuzu
- UniSanta BarbaraSea urchin, served on its own
- KanpachiKagoshimaAmberjack
- IkuraAlaskaSalmon roe, cured in soy
“The rice is warm, the fish is cold, and the piece is yours for ten seconds. That is the whole idea.”
Chef Long Nguyen
Itamae & owner
Long left Saigon at nineteen and spent eleven years behind counters in Tokyo before opening Kumo with twelve seats and a single knife roll.
Read his story
Twelve seats, twice a night
Reservations open on the first of each month for the month after. The 8:30 seating is the quieter one.
Reserve the counterHours
Omakase counter
Tuesday – Saturday
6:00 PM & 8:30 PM
Sushi bar
Tuesday – Sunday
5:00 – 10:00 PM
Private room
By reservation
Lunch or dinner
61 Laurel Street, Riverside
(555) 014-7720[email protected]Directions
Street parking after 6 PM; the Laurel Street garage is a two-minute walk.